• 1/3 cup lightly salted butter, softened
  • 1/3 c. light brown sugar
  • 1 c. flour
  • 1/2 c. walnuts
  • 1/2 c. sugar
  • 8 oz. softened cream cheese
  • 1 egg
  • 2 tbl. milk
  • 1 tbl. fresh squeezed lemon juice
  • 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.
Lightly grease 8x8 pan. Cream butter and brown sugar then cut in nuts and flour. Press into bottom of pan, reserving 1 cup for the topping. Bake about 13 min. till it browns lightly.

For filling blend sugar and cream cheese till smooth. Beat in egg, milk, lemon juice, and vanilla.
Spread filling over bottom crust and top that with the remaining crumb mixture. Bake for 25 more min, then chill and cut into squares. Makes about 1 dozen.


  • 1 1/4 cups sweet butter
  • 1/2 c. unsweetened cocoa
  • 3 1/2 c. confectioner's sugar
  • 1 egg beaten
  • 1 tsp. vanilla extract
  • 2 c. graham cracker crumbs
  • 1/3 c. creme de menthe
  • 1 1/2 c. semisweet chocolate pieces

Heat the cocoa and a half cup of the butter. Stir till blended and remove from heat. Add 1/2 cup sugar, egg, and vanilla. Then add crumbs and press into a 9 by 13 inch pan and cool for an hour in refrigerator.

Melt 1/2 cup butter and combine with liqueur, beat in 3 cups sugar and pour over bottom layer. Refrigerate again for another hour.

Melt 1/4 cup butter, mix in chocolate pieces and put as top layer. Refrigerate till firm about 2 hours and then cut in squares and serve. Makes 24.




1 graham cracker crust pie shell
1 small container of cool whip
1 container of flavored yogurt

This recipe is easy as pie! Combine the cool whip and yogurt, mixing well and pour into the ready made pie crust. Let cool and set in frig for an hour or two and enjoy!

You can make this pie a little fancier by adding some fruit on top. So if you've chosen cherry yogurt to combine with the cool whip, you can get a can of cherries and place them on top. Do the same with blueberry, strawberry, or bananas. The variations are endless. Remember you can also use lo-fat or lo-sugar cool whip.